Barbecue is the original method of cookery, with an almost primal look and feel
The June bank holiday has arrived and with a bit of luck, we will all be pulling out the barbecue to kick off the grilling season. . The word is adapted from the Spanish barbacoa, which in turn was rooted in traditional American dialect. You could write a series of books on variations of cookery over fire in various cultures. Needless the say, it’s a fascinating topic and textured insight into the daily lives of our ancestors.
Now, my garden here in Dublin isn’t quiet the same backdrop, but we do what we can. There are a few pointers when it comes to cooking on your barbecue. The first is the idea of direct and indirect heat. As a rule of thumb, I like to begin cooking on direct heat, which is where the flames touch the food and give it a charred colour. After this, I move it to the indirect heat, where the residual heat from the flames below cook the food while the juices drop down and create smoke.
So, to this week’s recipes. First up is a dish using beef short rib, a beautiful cut that you can source from any decent butcher. I slow cooked it in the oven first, achieving that perfect texture of being soft enough to eat like a steak while retaining all the juices, without getting soft and dry. I then chargrill the outside on a high barbecue flame before letting it rest for a few minutes on the higher shelf to absorb some smoke.
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